1. Rinse the rice under cold water until the water runs mostly clear.

2. Heat olive oil in a saucepan over medium heat.

3. Sauté chopped onion for 3–4 minutes until soft.

4. Add garlic and cook for 30 seconds until fragrant.

5. Stir in cherry tomatoes and roasted red peppers.

6. Add the rice and toast for about 2 minutes.

7. Pour in vegetable broth, oregano, salt, and pepper.

8. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes.

9. Remove from heat and let it sit covered for 5 minutes.

10. Fluff with a fork, then stir in chickpeas, olives, and lemon juice.

11. Taste and adjust seasoning as needed.

12. Garnish with parsley and pine nuts if using.